Ingredients
Boneless skinless chicken breasts 1.5 pounds (680g)
Zucchini 4 medium
Marinara sauce 2 cups (470ml)
Fresh mozzarella, shredded 1 1/2 cups (180g)
Olive oil 2 tablespoons
Garlic cloves 4
Italian herbs (basil, oregano, thyme) 1 teaspoon
Salt to taste
Black pepper to taste
Flour 1/4 cup (30g) for coating
Grated Parmesan (vegetarian/halal option preferred) 3 tablespoons (30g)
Instructions
Preheat oven to 375°F (190°C)
Spiralize zucchini into noodles. Sauté 5 minutes in olive oil until tender
Heat grill pan or skillet over medium-high heat. Season chicken breasts with salt, pepper, and 1/2 the Italian herbs. Dredge in flour, then cook 3-4 minutes per side until golden and browned
Layer sautéed zucchini in bowls. Top with 1/2 cup marinara, cooked chicken, 1/2 cup mozzarella, and 1/2 tablespoon Parmesan
Bake 10-12 minutes until mozzarella melts and golden
Serve garnished with remaining Italian herbs
Notes
Use chicken thighs for richer flavor. Substitute zucchini with spaghetti squash if needed
For vegetarian version, omit Parmesan or use nutritional yeast-based alternative
Store leftovers in airtight containers up to 3 days
- Prep Time: 15
- Cook Time: 32
- Category: High Protein Meals
- Method: Griddling + Baking
- Cuisine: Italian-American
- Diet: High Protein / Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg